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May 11, 2021
Author: Emma Hodgson, Marketing Executive
To push our new Cook Quench Chill ‘Adapt’ to its limits this week, we agreed to run customers trials using IQF vegetable at temperatures between -15°C and -9°C.
Besides the product being frozen, we completed the trials with the ingredients in the condition they arrived, lumps and all!
Some of the lumps of frozen vegetables were 5kg in weight with a core temperature of -10°C, so the challenge was on.
We completed 5 product trials including IQF Brussel Sprouts, Cabbage and Broccoli with batch sizes of between 75-80kgs.
The Adapt heated the products to a core temperature of between 82-90°C, and then cooled to between 2.5-3.8°C in under 15 minutes. The vegetables appearance was improved upon when compared to the existing product, and it had a better texture and taste.
The Adapt New Generation CQC is designed to give customers massive energy consumption and water usage savings. There are individual heat exchangers on the quench and chill tank, and the cook tank is powered by the patented Jet Cook™ System which heats up the 610ltrs of water in the cook tank from ambient to 80°C in 8 minutes. The Adapt uses 900ltr less water per batch than its competitors; there is less water to product ratio on the quench and chill tanks which speeds up the product chilling time.
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Our customer was delighted with the trial results, as well as flexibility and ease-of-use of the system.
